Rhubarb Angel Dessert

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 cup cold butter
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream
• 3 egg yolks
• 2-1/2 cups chopped fresh or frozen rhubarb
• 3 egg whites
• 1 teaspoon vanilla extract
• 6 tablespoons sugar
• 1/4 cup sweetened shredded coconut, toasted

1. In a large bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press mixture into an ungreased 8-in. square baking dish. Bake at 350u0b0 for 15-20 minutes or until lightly browned. meanwhile, in a small bowl, combine sugar, flour and salt. Beat in cream and egg yolks. Stir in rhubarb. Pour over hot crust. Bake, uncovered, for 40 minutes or until set.
2. In a bowl, beat egg whites and vanilla on medium speed until soft peaks form. Spread over hot filling, sealing edges to baking dish.
3. Bake for 15 minutes or until golden brown. Sprinkle with coconut. Cool on a wire rack. Cut into squares. Refrigerate leftovers.

flour, sugar, cold butter, sugar, flour, salt, heavy whipping cream, egg yolks, frozen rhubarb, egg whites, vanilla, sugar, coconut

Taken from www.tasteofhome.com/recipes/rhubarb-angel-dessert/ (may not work)